2023 Pet of the Year Contest

Asparagus Mushroom Salad with Basil Vinaigrette

From Stop and Smell the Rosemary


Basil Vinaigrette:            
1 tablespoon Dijon mustard        
1 large egg yolk            
2 shallots, chopped
1 clove garlic, chopped        
1½ cups extra virgin olive oil    
¼ cup fresh lemon juice        
½ cup balsamic vinegar
1/2 cup minced fresh basil        
Freshly ground pepper            

1 pound fresh asparagus, trimmed, blanched and chilled
8 ounces fresh cremini mushrooms (brown caps), sliced paper thin
½ medium red onion, diced
½ cup diced tomato
2 tablespoons chopped fresh parsley
Freshly ground pepper
12 radicchio leaves

Recipe directions: 

Basil vinaigrette: Blend mustard, egg yolk, shallots and garlic in a food processor. With machine running, add oil slowly in a thin steady stream. Transfer mixture to a small bowl and whisk in lemon juice, vinegar and basil. Season with salt and pepper. Cover and refrigerate.

When ready to serve, cut asparagus diagonally into 1-inch pieces. Combine asparagus, mushrooms, onion, tomato and parsley. Toss with vinaigrette and season with salt and pepper. Mound asparagus mushroom salad into radicchio cups and place on a serving platter. Serves 6.

To leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, or Twitter. Or you may post as a guest.